Name: Sweet potato and bacon fritters
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: ½ cup extra virgin olive oil; 6 rashers rindless bacon; 750g sweet potato, peeled, grated; 3 tsp dried mixed herbs; 1 cup gluten-free breadcrumbs; 1 Tbsp brown sugar; 1½ cups finely grated cheese (try cheddar); 1 free-range egg, whisked; Sea-salt flakes and freshly ground black pepper, to season; 1½ cups brown rice flour; 2 ripe tomatoes, cut into 1cm slices; 1 red onion, cut into 1cm slices; 2 medium zucchini, cut into 1cm slices; ½ bunch flat-leaf parsley, chopped; ¼ bunch mint, chopped; 3 cups salad leaves; ¼ cup toasted hazelnuts, chopped; Balsamic dressing, to serve

Sweet potato and bacon fritters

You only need $15 to feed the whole family with this recipe.

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Serves 4

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

Are you bored of your regular cooking repertoire? This week, Fast Ed’s showing you how to mix it up without breaking the bank. The whole family will love these cheesy sweet potato fritters, which are stuffed with bacon and then served with a roasted tomato salad. Best of all, it’ll set you back $15 to feed the whole family, which makes this dish a real winner.

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Ingredients

½ cup extra virgin olive oil

6 rashers rindless bacon

750g sweet potato, peeled, grated

3 tsp dried mixed herbs

1 cup gluten-free breadcrumbs

1 Tbsp brown sugar

1½ cups finely grated cheese (try cheddar)

1 free-range egg, whisked

Sea-salt flakes and freshly ground black pepper, to season

1½ cups brown rice flour

2 ripe tomatoes, cut into 1cm slices

1 red onion, cut into 1cm slices

2 medium zucchini, cut into 1cm slices

½ bunch flat-leaf parsley, chopped

¼ bunch mint, chopped

3 cups salad leaves

¼ cup toasted hazelnuts, chopped

Balsamic dressing, to serve

Method

Preheat oven to 190°C fan-forced (210°C conventional). Heat 2 teaspoons of the oil in a large frying pan on medium and cook bacon for 5 minutes, until browned. Drain on paper towel. Chop into pieces.

Put sweet potato in a glass bowl and cook, uncovered, for 4 minutes in a microwave on HIGH (100%). Add herbs, breadcrumbs, sugar, cheese, bacon and egg, and mix to combine. Season.

With damp hands, form mixture into 8 patties, and roll in rice flour to coat well. Sit on baking paper for 10 minutes.

Toss tomato, onion and zucchini with 1 tablespoon of the oil. Season. Put on an oven tray and bake for 15 minutes, until lightly blackened. Set aside to cool.

Meanwhile, heat remaining oil in a frying pan on medium and cook patties for 12-15 minutes, turning several times. Drain on paper towel; rest for 2 minutes to firm. Toss vegies with herbs, salad and nuts. Serve with fritters and balsamic.

Sweet potato bacon fritters — *(Credit: R Palmer)*

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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Ingredients

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